Try Some of These Other Popular Southern Recipes
Hoppin’ John Black Eyed Peas Recipe Succotash Cajun Chicken and Sausage Gumbo Creole Chicken and Sausage Gumbo Shrimp Creole Cajun Shrimp Maque Choux (Cajun Corn) Cajun Boiled Peanuts Dirty Rice Boudin Balls
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS.Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. It also freezes wonderfully, so you can make an extra large batch like I do and freeze some for quick lunches and dinners throughout the week. Bonus for me! And you! The great thing about red beans and rice is that your beans and other ingredients sit in a pot and simmers until the beans are soft and creamy, and all those amazing flavors mingle and develop. Then, you simply serve it over cooked rice. There is hardly any work for you. Isn’t that great? I’ll take an EASY recipe any day of the week. It’s really transformed over the years, where now Cajun or Creole style Red Beans and Rice is made with andouille smoked sausage and/or smoked ham, though other meats are certainly welcomed in this dish. It truly is a southern staple dish, so hearty and satisfying, a signature of New Orleans and Cajun cuisine. Let’s talk about how to make red beans and rice, shall we? Add the onions, bell peppers and celery and cook them until softened, about 5 minutes. This is your Cajun holy trinity of vegetables. Add the garlic and smoked ham and cook another minute, stirring, until fragrant. Add the andouille sausage, Cajun seasonings, bay leaves, thyme, sage, red beans and chicken broth. Bring to a boil, then reduce the heat. Simmer for 90 minutes, stirring occasionally, or until the beans are tender and slightly creamy. It could take longer. Just keep testing to your desired doneness. If the dish starts to dry out, add a bit more stock or water and simmer until done. Cooking times can vary a bit depending on the beans and cooking temperatures. NOTE: This dish is easy to make in a slow cooker as well. Stir in the vinegar and mash up the beans a bit with a spoon, if desired, for a creamier consistency. Serve over rice and garnish with chopped parsley. I always serve it with some hot sauce on the side for those who want to spice it up a little. So good with hot sauce! For a quick soak method, add the rinsed beans to a pot with 6 cups of water, then bring to a quick boil. Boil for 2 minutes, then remove from heat. Cover and soak for 1 hour. Be careful not to over-soak the beans, or they can split. NOTE: A 1 pound package of dried beans will result in 5-6 cups of cooked beans. However, if you drain the beans, you may be losing some of the nutrients from the beans that have leached into the water. Soaking does help to soften the tough bean skins. I like to add about 3 tablespoons of salt to the cold water for more of a brine when soaking, which helps soften the beans and adds a bit more flavor and creamy bean interiors. Also, some people report experiencing bad gas from unsoaked beans, so consider and decide accordingly. Cooking time for soaked beans is about 1 hour to soften them up, though it can take longer depending on a number of factors, including the age of the beans. You can also freeze it in sealed containers for 3 months or longer. To enjoy again, thaw in the refrigerator, then gently reheat in a pot and serve. That’s it, my friends! I hope you enjoy your Red Beans and Rice! Let me know how it turns out for you!
Louisiana Real and Rustic, by Emeril Lagasse (affiliate link, my friends!)
NOTE: This poste was updated on 9/25/24 to include new information and video. It was originally published on 1/7/19.
